I could live on collard greens and corn bread! I like collard greens better than turnip greens because I think collards are sweeter. When I make my corn bread and greens bowl (crumbled-up buttermilk corn bread covered with collard greens and a little juice), I add a little hot pepper just for fun. In the South, collard juice, or the cooking liquid that accumulates, is often called pot likker. My daddy always planted a big collard patch every spring, not only for the family but also to share with friends. Through the years, friends knew the patch was just out back of the barn and they were free to drive in and help themselves.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.